Step 1

Fill a wide saucepan with heavily salted water and bring to a boil. Snap the woody ends from each asparagus spear and, using a vegetable peeler, peel the bottom third of each spear to remove any woody or stringy skin.

Step 2

Drop the prepped asparagus spears into the boiling water for 1-3 minutes. You want them to be tender but still retain some crunch and bright green vibrancy; start checking them after about 1 minute to be sure.

Step 3

When cooked, lift them out gently using a hand strainer or tongs, and spread them on a tray to steam and dry.

Step 1

To make the gribiche, place the eggs in a small saucepan of boiling water for 8 minutes, then remove and cool them under cold running water. Peel, and set aside to fully cool.

Step 2

Roughly chop the eggs and combine with the remaining gribiche ingredients, including a good pinch of salt and black pepper, in the bowl of a food processor. Process until everything is evenly combined and finely minced. Alternatively, you can mix everything by hand, which gives you a coarser texture but one that is still delicious. Taste for seasoning and adjust.

In a bowl, toss the cooked asparagus and peas with the olive oil and vinegar, then assemble on individual plates or a serving platter. Spoon the gribiche over the salad and garnish with the thinly sliced radish and watercress; an extra drizzle of good olive oil would be welcome.